Discussion

my baked fish sauces always curdle

Does anyone have a recipe for either a mayo, sour cream, or Greek yogurt sauce, preferably with mustard, that is spread over fish and baked....and doesn't curdle? My family likes well done fish so baking for 20 plus minutes at 375 may be the culprit. Still, I thought I'd ask. Thanks!

I tried 350 for one of the recipes, baked the fish for 30 minutes. Sour cream was low fat and Greek yogurt was no fat. Guess I should go for full fat dairy. I'll try that next time. I saw someone make a mayo mustard sauce on youtube, but there was no time given and fish was to be baked at 360 - I think it was salmon. Dish looked great at the end of the video, but I have no idea how long the fish was cooked.

try very low, like 250, and see what happens. after about 20 minutes, stick a metal skewer or very thin knife into the fish. if the knife feel warm to your lip, the fish is cooked. if not, keep checking every 5 minutes.

No, not incinerated, but I have to err on the overcooked side. Any time I serve fish that seems the least bit underdone, it ends up back in the oven for several more minutes. It's a pain, but the family prefers fish on the drier, more well done side.

i made wild salmon tonight. made a paste of brown sugar, dried ginger, chili flakes, salt, some soy sauce and soft butter. covered both sides and pan-seared. wow was that good and nothing is curdle-able. :)

Sounds really good. Fish stays intact? The few times I've tried to pan sear fish, it always came apart. Not the most attractive of presentations, I must say. I'm not too good at flipping food in a pan. :(

start with cold fish, direct from the fridge. dry it well, then season. even in a non-stick pan you need a film of oil before you put anything on the heat. once the oil is shimmering, it's hot enough to start cooking.

I have had this recipe bookmarked for a while since my mother loves it but I've never tried it but in reference to your original question I think it's probably the low fat mayo - low fat products have a lot of other additives which might not do well in the heat especially when not combined with many other things.